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Tuna Jambalaya With Barley

Healthycooking's picture
Ingredients
  Canola oil 2 Tablespoon
  Onions 2 , halved and sliced
  Garlic 3 Clove (15 gm), finely chopped
  Eggplant 1 Pound, cubed
  Sliced mushrooms 4 Ounce
  Fresh dill 2 Tablespoon
  Dried basil 1⁄2 Teaspoon
  Canned diced tomatoes 14 Ounce
  Fish stock 2 Cup (32 tbs)
  Quick-cooking barley 1 Cup (16 tbs)
  Tuna 1 Pound, cut into 1-inch cubes
Directions

MAKING
1. In a 4-quart saucepan, heat oil, add onion and garlic and sauté until brown and soft.
2. Add eggplant, mushrooms, dill, basil and cook for another 4 minutes, until vegetables are tender.
3. Add tomatoes, stock, barley, bring to a boil and simmer for another 30 minutes, until barley are soft.
4. Add tuna cubes over the mixture, cover and cook for another 5 minutes, until fish is cooked.

SERVING
5. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice, Tuna
Interest: 
Holiday, Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
2

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